He's the former Lime Wood chef cooking up a storm at a delightful Hampshire deli and bistro specialising in fresh fish. 

Joe Fowler, of Thyme & Tides in Stockbridge, talks cake batter and wild garlic in our weekly meet the chef column.

What first inspired you to become a chef?

"Travelling to Australia, experiencing different cuisine and ways of cooking."

What was the first meal you cooked for someone else?

"Thai green curry."

Tell us a bit about your career so far…

"I spent 4 years at Lime Wood Hotel under the patronage of Luke Holder and Angela Hartnett."

(Image: Thyme & Tides) What is your proudest career moment to date?

"Cooking alongside Phil Howard and Nathan Outlaw."

What is your signature dish?

"Pan fried scallops and asparagus."

(Image: Thyme & Tides) What is your favourite dish currently on your menu?

"I have enjoyed being able to be creative on the daily menu using the Fresh Fish Counter in the Deli, having Cornwall and Brixham markets at your disposal. From Brixham hake with sauteed leeks to Dover Sole Meuniere."

Where is your favourite place to eat in Hampshire?

"Highstreet Kitchen, Lymington."

What is your favourite meal to cook at home?

"I love cooking Thai food when at home with the family."

(Image: Bouillabaisse at Thyme & Tides) What do you like to drink with dinner?

"Sparkling water with lemon."

What is your culinary guilty pleasure?

"Eating the left-over cake batter!"

Which key ingredient is always in your fridge?

"Butter!"

What is your favourite Hampshire ingredient?

"Around this time of the year it's wild garlic."

Which chef do you most admire?

"Phil Howard."

(Image: Thyme & Tides) What is your career ambition?

"To eventually own my own business in the hospitality industry."

What do you think will be the next big restaurant trend?

"Farm-to-table, more sustainable practices working with local farmers and using all parts of the ingredients in cooking."

Deli demo: Joe will be hosting a live cooking demonstration in the deli on Saturday March 15 where he will be talking through some of his exciting upcoming ideas for the spring menu using fresh produce from the fish counter. It's a chance to watch, taste and learn.